(above) President of The Rahway Garden Club, James Keane has been researching and answering garden questions since 1995. Visit ‘Keane Gardener’ blog at: keanegardener.blogspot.com
Brassica oleracea
After Chrysanthemum flowers fade away and squirrels have eaten the pumpkins, ‘Ornamental Kale’ or ‘Flowering Cabbage’ still brings color to the late autumn garden. These beautiful plants are prized for their brightly colored foliage which becomes more intense when temperatures drop below 50 degrees.
Ornamental Kale is in the same family as cabbage, broccoli, cauliflower and collars. Although flowering kales are *edible, it is not delicious and is best used as a garnish on the bottom of the plate.
When you buy Ornamental kale at your local garden center select plants close to the size you want them when mature. Once root bound they will not grow much more than they already have in the pot.
When you bring it home, plant them in the ground or transplant into another pot. Bury stems so that the lowest leaves are flush with the soil surface.
Ornamental kale requires a sunny location in a moderately moist rich soil. Keep the plants moist. Kale and cabbage do not tolerate drying out and will lose vigor quickly. Fully grown plants are approximately 15 inches tall and one foot wide.
When colder weather arrives pigments in the leaves will brighten, white pink or red. This is when they are at the peak of their display. In addition to color kale leaves have many shapes, curly, frilly or ruffled.
There are many different cultivars available today, ‘Peacock’, ‘Pigeon’, ‘Osaka’ and the ‘Tokyo’ to name a few. Home gardeners have a large selection to choose from. Pick the plants most pleasing to your eyes.
You can start seeds ten weeks before the expected frost date or purchase plugs at your local garden center. Growing them can be fun but you will have to battle beetles and insects to prevent them from chewing holes in the leaves. I only have space for a few pots so I use this opportunity to support my local garden nurseries.
*As noted above, ornamental kale and flowering cabbage plants are edible, but they are tough and bitter. To reduce their bitter taste, boil them, discard the water and then boil or sauté them in olive oil prior to serving.
The information in this article is from University of Wisconsin-Extension Garden Fact s (XHT1163) Susan Mahr, UW Horticulture Agent.
Happy gardening,
James
